Named after a demanding French diplomat, the chateaubriand is taken from the centre of the fillet. And perhaps unfairly, it is Vicomte François-René de Chateaubriand who is associated with the steak, rather than his personal chef who had the good idea.

The best of British and Irish beef

This flavoursome, tender steak is a dish that deserves – and gets – our respect. Like all our beef, the chateaubriand is sourced from specially selected British and Irish farms, matured for 30 days and then prepared exactly to your taste.